TEQUILA CANTINA MEXICAN KITCHEN Inspection – January 22, 2025

High Priority 2

#7High Priority12A-12-4

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken, changed gloves without washing hands to plate ready to eat food. Operator had employee wash hands. **Corrective Action Taken**

Corrective Action Taken

#8High Priority08B-56-4

High Priority – Food stored in ice used for drinks. See stop sale. Juice bottles stored in drink ice in bar area

Stop Sale

Intermediate 1

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Interior of bar soda gun nozzle Can opener blade

Basic 6

#1Basic36-06-4

Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler

#2Basic36-34-5

Basic – Ceiling tiles soiled with accumulated dust in dish machine area.

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jackets stored on cans in dry storage area

#4Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Multiple employees preparing food

#5Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons on fresh guacamole cart in water 68F

#6Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths in server area. Operator made sanitizer bucket and placed cloths inside. **Corrected On-Site**

Corrected On-Site

Florida Food Watch